@horse race cockmeat• 39 years ago lol imagine using that much mustard LOL joey Chestnut would laugh you out of central park!! You believe this guy ?! 😂 🤣
Mistakes: -making corrections on a fun video to try and give yourself an ego boost -trying to find an ego boost and a sense of importance through commenting on a RUclips video -thinking we’d care
@@danny4081 sounds like you are trying to boost your own ego by claiming someone making a simple comment is trying to boost their ego. lol swing and a miss
@@therev2100you know what else keeps it from drying out? Not cooking it at such a high temperature, you start out on just pure smoke and work your way up in heat every couple hours until it’s internal is where it should be, then take it out and wrap for about an hour or more depending on what you’re smoking, and then cut it up and enjoy
@@RammSnipe hmmm. From my understanding, people put mustard to use a binder, not taste. I rather put olive oil and keep the meat as natural as possible. But to each their own
Treagers are nice but you get 60-70% there in terms of smoked flavor. It's a little more work but a true off set smoke burning larger wood chunks to logs will give you a world of difference in terms of flavor. Looks good the way you did it!
I have found that the Smoke Daddy Inc. cold smoker eliminates this issue. The only way to ever get offset smoker levels of smoke flavor is to use one. But a Traeger with the smoke daddy inc. attached to it gets 85% there. Which for someone that doesn't have time to babysit an offset smoker at this point in life is certainly better than no brisket at all.
I respect what you do with alcohol, but I like a much simpler approach to my brisket's. Salt, pepper, and time on the smoke to get a natural smoke ring and bark.
Definitely not the only way to cook a brisket lol when i cook mine they are so juicy it squirts when cutting into it. And yes that’s after letting it rest for hours in a cooler.
For all those claiming this video is "for fun" and "wasn't looking for advice", the title of the video literally says "The ONLY way to cook a brisket". You can not make that the title of your video then fuck up nearly every step.
@@Jake-xy9ltThe point about the fire is technically not relevant here bc the heat source in a pellet smoker comes from below but yeah, accurate otherwise
Looks great guys! Suggestion let it sit overnight with the seasoning and wrap with butcher paper! Just preference, still looks great! Let’s see a few more cook videos
Wrong. They did it right. The mustards was a binder for the rub. Biggest test is the ring when they cut. Looked good. Def wasn't too dry. Not bad for a brisket and better than what you get in 70% of BBQ places
@Mark E gotta be coming from a guy who doesn't smoke or grill. Its not the best I've seen. But it looks fine. You're critiquing like this is for a Michelin star. Grow up. Learn how to grill. Start a channel and do it yourself. Adios. Tired of ppl flaming everyone posting like they are pros themselves. I'm going to assume you overcook tf out of everything. Prove me wrong and start your own channel.
@Mark E gotta be coming from a guy who doesn't smoke or grill. Its not the best I've seen. But it looks fine. You're critiquing like this is for a Michelin star. Grow up. Learn how to grill. Start a channel and do it yourself. Adios. Tired of ppl flaming everyone posting like they are pros themselves. I'm going to assume you overcook tf out of everything. Prove me wrong and start your own channel.
As a Texan, that was hard to watch. Hope you chased that with some killer drinks. 1. Work on trimming 2. Less or no binder, blk pepper, salt, lowrys 3. Little spritz of cider vinegar 4. 225° till stall/wrap 5. Wrap tightly in pink butcher paper brushed with tallow (from you trimmings)and again in clench plastic 6. 203-205° done temp 7. REST the brisket We look forward to Round 2.
Not only am I from Texas, but I am a Pitmaster in Texas and I just saw this man at Terry blacks days ago. I was just there visiting old co workers and there he was. After this video…. Idk what to do with myself anymore…..
This hurt me as a Texan on many levels. Love y’all, but this isn’t it. That brisket drier than Amarillo in August
Agreed
Why are you not satisfied with the trillion other videos about brisket cooking?
While do you think his has anything new or valuable?
Look how they cutting it at the end of the video 🤦🏽♂️
I know he does it on a pellet grill😂
I’m with you, down here in the RGV it’s salt and pepper, post oak 225 and keep it juicy!
There is nothing wrong with:
- Hey dad can you cook a brisket?
- Sorry Junior, No can do.
😭
Buahahahaha 😭
@Bill i use anti freeze for a nice juicy inside
😂😂😂😂
Yes it is
You can hear homie chewing that brisket like it's a salad 😂
He held those brisket slices like they were playing cards
😂😂😂
He made some texas brisket hold em's
😂😂😂
Gahdamnit dale stop burning up the briskets!
I’ve never seen my dad cry before until I showed him this video 😂
Bro chilllll. 😂😂
You can hear big boy chewing that brisket 🤣 lololol
LMAOOO y’all got roasted on this one ☠️
Just like that dry ass brisket did!
You mean he got smoked.
Worse than the brisket
Got smoked better than the brisket 😂
Bro, the way the brisket is still literally steaming hot as he slices hurts my soul
You just gave like 1000 texans a heart attack
Dude most texans can't cook brisket And I'm a texan
The 1000s that claim that this or that isn't Texas BBQ but can't actually cook it themselves.
@@Thorfin.D.G0at but the Texans who can cook brisket know, this ain't that brisket pal.
@@therev2100that's not my argument pal.
@@Thorfin.D.G0atso bro knows most Texans wow u must be famous even my kid sister can cook brisket lmao
Stay your line and make drinks.
He exposed himself as a gay boy with this one
Thanks for saying what I was thinking
Imagine being so butt hurt about someone smoking a brisket
@@GeraldGruenigMedia1 lol
@horse race cockmeat• 39 years ago lol imagine using that much mustard LOL joey Chestnut would laugh you out of central park!! You believe this guy ?! 😂 🤣
Mistakes
- No butcher paper
- No fat trimming
- No rest
The outcome is chevy and a bit dry
Looks like the fat cap was was pre-trimmed and over trimmed.
As a ford guy I agree
Mistakes:
-making corrections on a fun video to try and give yourself an ego boost
-trying to find an ego boost and a sense of importance through commenting on a RUclips video
-thinking we’d care
@@danny4081 The really funny part is, you can apply everything you just said to your own comment.
@@danny4081 sounds like you are trying to boost your own ego by claiming someone making a simple comment is trying to boost their ego. lol swing and a miss
If you can hold your brisket slices like a poker hand, that ain't it
Dude got a jaw workout chewing that
I noticed too 😂
This video should be titled “How NOT to cook a brisket”
This should be called how to fuck up a beautiful brisket
Soon as I saw him not trim the fat I knew it wasn’t going to end well.
Texans in this chat are legit offended 😂
Damn right we are, and for good reason too! He needs to apologize to the cow for ruining it. That brisket was dry af
@@docmorrell tbh i agree and they don't really do bbq where i live lmao. There is a local spot with the JUICEYEST brisket in the world
As an English guy who has never cooked brisket before but has watched many videos. This one isn’t it
Lmao, when the English Gent says your brisket wasn't the play, you know you done goofed.
Guys just some advice for next time, trim the fat, use butcher paper, lower the temp, spray with apple cider vinegar throughout and allow it to rest
i stopped spraying my briskets to be honest.
Yeah you don’t need to spray you been watching too many tik toks
@@bensinferno4863 plenty of pitmasters spray their barbecue, it keeps the outside from drying out, which makes it a bitch to slice.
@@therev2100you know what else keeps it from drying out? Not cooking it at such a high temperature, you start out on just pure smoke and work your way up in heat every couple hours until it’s internal is where it should be, then take it out and wrap for about an hour or more depending on what you’re smoking, and then cut it up and enjoy
@@TonyJaaFan1587 I always go 225° to 250° my guy, the outside will still dry out at that low of a temp, hence the spraying with apple cider vinegar.
Title should have been “the WORST way to cook a brisket”
Don’t EVER go near a brisket again
How to ruin a brisket in less then a minute
The brisket looked better before he cooked it. Man what a good looking marbling.
Not only is this NOT the only way..its the wrong way
The only way NOT to cook a brisket
Well, don't bother explaining WHY you think his way is wrong, just pretentiously say "wrong"
I’m convinced this was completely to drum up comment engagement
Smh get a kick out it huh crazy as people
The tragedy is he ruined a brisket in the process
@@docmorrellshould be a felony
Please do not take any brisket cooking notes from this video
Yeah what this guy said keep making that brisket drier than Popeyes biscuits
I'm a texan and it looks fine
@@Thorfin.D.G0at they’re about to take ur belt buckle away endorsing that dry ass brisket
@@striker3212 It didn't look to dry plus that was the flat. You shouldn't be talking if you can't tell them apart.
I just did my first brisket today so I’m no expert. I am kind of appalled at this video right now 😂
why tf are us texans being summoned here 😂
As a Texan who's smoked 100s of brisket it pains me to watch other people smoke brisket. There's maybe 3 people on youtube who do it right.
Who would they be? Howtobbqright, meat church, and who else?
Who are those people so I can watch them
@@austinlmbt24 Aaron Franklin, ChudsBBQ and Ant's BBQ Cookout all do a perfect brisket. As for follow along instructions I think Chud is the winner.
Mad scientist
@@GODSNAKE73 You're right.
I knew the meat detectives was gonna come for yall
The brisket brigade 💀
😂😂😂😂😂
@@largestbrain The country cut connoisseurs😂
That sounds like a porno i never need to see
@@LordJesusDiedforUsThe meat mercenaries
Don’t rub your rub. Creates clumps
How should we do it, pat it or what?
Ironic don't rub the rub
@@thomasjefferson6334 yeah, pat it
Fuckin horrible 😢
@@thomasjefferson6334rub the binder, pat the rub
Lost all the juice on the first cut because you didn’t let it rest
You don't think this man knows to let it rest a few hours? Come on now I see no juice spilling out.
@@kevindowner766bc it’s dry as hell 😂
the keyboard chefs over here are crazy
@@Simpatico84 how?
@@Simpatico84you wannabe chefs on here need to quit while you’re ahead, stop commenting on shit you know nothing about
The first red flag was pat drying and then going crazy with the mustard. I’ve done many good briskets and I’ve never used mustard. No need to
Never used mustard for brisket but for pulled pork... turns out damn good.
@@RammSnipe hmmm. From my understanding, people put mustard to use a binder, not taste. I rather put olive oil and keep the meat as natural as possible. But to each their own
@@franksters08 I agree with you. I’ve heard people use mustard as a binder(I have as well, it’s okay)but olive oil is the way to go.
Mustard acts as a binder. Can use other things also if you wish, like cooking oil.
Nothing wrong with the mustard really
“Let’s smoke it” it looks like it already is💀
Video title contains the words “ONLY way”.
*10,000 RUclips Inspectors have entered the chat.*
Even the dude who samples it was just “fine with that.”
It takes me a good ten hours and you did it in under a minute. I'm impressed! 😊
I love brisket, it goes soooo good with baked potatoes, corn, and also makes excellent sandwiches.
Treagers are nice but you get 60-70% there in terms of smoked flavor. It's a little more work but a true off set smoke burning larger wood chunks to logs will give you a world of difference in terms of flavor. Looks good the way you did it!
I own a Traeger and have cooked some really nice briskets on it but I do agree with you. Hard to get a bark and smoke on it.
Yeah. I have pellet grill and recently got a Big Green Egg and everything comes out way better. I'll probably never use that EZ Bake oven again. 😂
I have found that the Smoke Daddy Inc. cold smoker eliminates this issue. The only way to ever get offset smoker levels of smoke flavor is to use one. But a Traeger with the smoke daddy inc. attached to it gets 85% there. Which for someone that doesn't have time to babysit an offset smoker at this point in life is certainly better than no brisket at all.
HE ATE DIRT
I respect what you do with alcohol, but I like a much simpler approach to my brisket's. Salt, pepper, and time on the smoke to get a natural smoke ring and bark.
you didn't even trim it 😭😭😭
Didn’t need trimming lol
@@hebrewhammer8571 it did
Definitely not the only way to cook a brisket lol when i cook mine they are so juicy it squirts when cutting into it. And yes that’s after letting it rest for hours in a cooler.
“Siri, FaceTime Big Daddy Cuso.” 😂😂😂
Texans with their brisket is like italians with their pasta 😂
Uptown rich people don’t know how a brisket is really made. You make the drinks and leave the brisket up to the country people.
Yessir
The collab we didn't know we needed
They already collabed a few month/weeks ago but you just wrote it for likes so…
Couldn’t have said it any better
Dry as the desert
Its better than i thought youd do ig
For all those claiming this video is "for fun" and "wasn't looking for advice", the title of the video literally says "The ONLY way to cook a brisket". You can not make that the title of your video then fuck up nearly every step.
Amen
@lsu_siegel2837, you definitely speak the truth.
The way she just piled on the seasoning lol.
holy dry brisket....
already messed up you need to trim it first, unless it already came trimmed 7 seconds in 😅
It was already overly aggressively trimmed. Take a look at all the scalloped out marks on the flat where you can see the meat.
I came to the comments to see what all the "Texas Pitmasters" have to say and you guys did not disappoint.
The only way to cook a brisket definitely wouldn’t be on a pellet pooper
Point goes to the fire not away, didn’t trim it, didn’t use butcher paper, and the worst. Using a pellet smoker and not an offset
get a life bro.
It's pre trimmed but the rest is accurate.
@@skyguy501st Lol be a man and criticize others on their mistakes
@@Jake-xy9ltThe point about the fire is technically not relevant here bc the heat source in a pellet smoker comes from below but yeah, accurate otherwise
Yo i love that Chef Cuso and Jhonny are lowkey boys, bruh. Some sick collabs comin
At least he didn’t cut all the fat off of it
@@donsandsjr1376 still ruined this brisket
"Can never have too much dirt!"
Proceeds to put too much.
Definitely went straight to read the comments after watching this vid.
You went from making our favorite drinks to making our favorite meals! Looks delicious, my dude.
My dude?
@@silver47official ?
“Now we smoke it”
In an easy bake oven for grown ups 😂
Lmaoooo totally stealing this 😂
My uncle said “did they even trim the muddafukka “ 😂😂😂 brisket is a learning process regardless..
Looks great guys! Suggestion let it sit overnight with the seasoning and wrap with butcher paper! Just preference, still looks great! Let’s see a few more cook videos
Yo pop’s is not only a genius with any type of alcohol thrown his way but he’s also a Pit Boss as well??
Pretty simple skills lol
Ok when you take a pre trimmed brisket and smoke it on a pellet grill that doesn't take a whole lot of skill
Also it’s too dry
@@craftgarrett1 you got that from a video?? 😂😂 you that them real superpowers huh?? 🤦🏽🤷🏽
@@Weasel_NM575 you seriously can’t tell? Lol. Geez
“Now we smoke”
“Wait y’all ain’t light your bleezy yet?” *cough*
yall got mewing gum, he got mewing brisket
When you're supposed to use mustard as a binder but they are using it like a flavoring.
Wrong. They did it right. The mustards was a binder for the rub. Biggest test is the ring when they cut. Looked good. Def wasn't too dry. Not bad for a brisket and better than what you get in 70% of BBQ places
Wrong. The mustard discombobulated the smoke ring look at it.
You can see it says bait right on it.
@Mark E gotta be coming from a guy who doesn't smoke or grill. Its not the best I've seen. But it looks fine. You're critiquing like this is for a Michelin star. Grow up. Learn how to grill. Start a channel and do it yourself. Adios. Tired of ppl flaming everyone posting like they are pros themselves. I'm going to assume you overcook tf out of everything. Prove me wrong and start your own channel.
@Mark E gotta be coming from a guy who doesn't smoke or grill. Its not the best I've seen. But it looks fine. You're critiquing like this is for a Michelin star. Grow up. Learn how to grill. Start a channel and do it yourself. Adios. Tired of ppl flaming everyone posting like they are pros themselves. I'm going to assume you overcook tf out of everything. Prove me wrong and start your own channel.
@@andrewolejnik4079 binder is unnecessary
When he was holding the brisket slices, I thought he was showing me his hand from a deck of cards.
I’ll tell you the truth, my youtube froze on the first frame and ai thought I was watching Walter White because it was so blurry
It was blurry because of my wifi btw
“We finally got it” lol I wanna see what the others ones looked like 😂
At first, I legit thought this was Heisenberg say my name scene
This guy showed me how to tie a tie
😂😂😂😂😂😂😂 I need some water
I feel violated 😢 seeing this stick to mixed drinks city boys
Cut into it too early. Seems like it needed a longer rest time
He a little confused but he got the spirit
Stick to making drinks.. leave that to experts like me..BBQ CHAMP HERE
Please don't do it this never again, let's pretend that this never happened and continue with the drinks.
Glad the comments passed the vibe check 😂.. was disappointed with the outcome
Looked pretty tough on the knife. Are you letting it sit wrapped in a cooler for a few hours after you hit internal?
Buddy went for the napkin instead of another slice. Enough said
“Finally got it”= “pls stop making us eat ts”
Bro I thought its Vsauce for a sec 😂
Mustard: binder for ribs
Mayo: binder for brisket
I'm not a Texan, I'm not even American and even I could tell that that brisket is dry as hell 💀
For a second there I thought you were about to say “I am the danger”
*rubs raw meat w rings, bracelets and bare hands*
*puts on gloves to cut the dang brisket**
As a Texan, that was hard to watch. Hope you chased that with some killer drinks.
1. Work on trimming
2. Less or no binder, blk pepper, salt, lowrys
3. Little spritz of cider vinegar
4. 225° till stall/wrap
5. Wrap tightly in pink butcher paper brushed with tallow (from you trimmings)and again in clench plastic
6. 203-205° done temp
7. REST the brisket
We look forward to Round 2.
You could use a stick burner and rest it. Traegers make some cook brisket but you trade convenience for smokiness and bark. But to each their own
As long as you and your family enjoyed it, then bravo. I'd call it a success. Definitely not the conventional way of doing it, but you do you, man.
I'm from Brooklyn all that aluminum foil smh ...no burnt ends aka baked brisket
I don't know how else to say it, but he looks like Walter White and Marlton Johnson at the same time.
if Walter white became a real cook instead of a meth cook
You finally dropped the ball pops!
You look like the scary dad from PIG! Great movie.
Not only am I from Texas, but I am a Pitmaster in Texas and I just saw this man at Terry blacks days ago. I was just there visiting old co workers and there he was.
After this video…. Idk what to do with myself anymore…..
Thought I was watching Stanley Tucci
DID HE EAT DIRT?!?!?!
who doesn't like steak if your vegan?
Anyone can cook on a traeger. Run a brisket on a true smoker and I'll never talk shit about this channel again.
Im not a expert but the moment i didnt see fat trimming and butcher paper i knew it was over 😂